西厨初级副厨师长 ADD Kitchen Junior Sous Chef

1. Supervise the function of all kitchen employees, facilities and costs, hence contributes to maximizing the overall Food & Beverage department profit.
监督厨房所有员工的工作、控制设施及成本，以尽可能增加效益。
2. Control and analyse on a on-going basis the following:
控制并分析以下各项:
Quality levels of production and presentation.出品质量及外观
Guest satisfaction.客人满意
Operating food cost.食品成本
Cleanliness, sanitation, hygiene.干净、卫生、清洁。
3. Check punctuality of all staff assigned to him.
检 查所负责的所有员工出勤情况。
Local requirements当地需求
Market needs市场需求
Competition竞争情况
Trends趋势
Potential costs潜在成本
Availability of food products货源情况
4. Inspects, when requested by Executive chef, perishable food items received for quality control.
根据行政总厨的要求，检查购入易损货物的品质。
5. Passes on to the Executive Chef his daily market list requirements.
将每天的购货单上交行政总厨。
6. Responsible for the production, preparation and presentation of all food items, in area concerned, to ensure the highest quality at all times.
负责本部所有食品的准备、烹饪、装饰，达到质量标准。
7. Assist or executes inspections of physical aspect the food preparation areas.
协助并监督厨房的卫生情况。
8. Attend to specific guests as required.
关注重要客人。
9. Check and control daily mise en place according to Sous Chef.
根据副厨师长的要求，检查和控制日常准备工作。
10. Report any pending problems.
报告任何未决定的问题。
11. Responsible for basic on the job training with Demi's, Commis and Cooks
负责对厨师主管、领班、和厨师一级和厨工的基本工作培训。